Honouring the mathematical constant that is the ratio of a circle’s circumference to its diameter — approximately 3.14 — March 14 has gone from focusing on the math side of the, uh, equation to becoming a cheeky food-related day that focuses on all things pi(e).

Something a bit heartier is this Hunter’s Pie from Charcut, which will be featured on their spring menu. The rabbit-pork-venison heart pie includes a marrow bone “chimney,” all baked into a crust casing.

Charcut’s Game Pie will be featured on the spring menu. Photo by Gwendolyn Richards, Calgary Herald.

For something on the sweeter side, how about a Lemon Meringue Pie? This one from Little Artisan Kitchen looks light, lemony and lovely. (Get the full recipe and even more great pictures by clicking the link.)

Head on over to Life Is Great for the full post, including the recipe and many more photos.

]]>http://calgaryherald.com/life/food/food-porn-friday-dark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle/feed0dark chocolate raspberry buttercream - horgwendolynrichardsDark Chocolate Raspberry Buttercream Cake with Ganache Drizzle. Photo courtesy, Life Is Great.Food porn Friday: Grapefruit Bourbon Sourhttp://calgaryherald.com/life/food/food-porn-friday-grapefruit-bourbon-sour
http://calgaryherald.com/life/food/food-porn-friday-grapefruit-bourbon-sour#commentsFri, 15 Jun 2012 16:20:07 +0000http://blogs.calgaryherald.com/?p=41282]]>There were a lot of gorgeous pics to choose from for this week’s Food Porn Friday, but I love the idea of this cocktail so much (which I discovered when taken to this blog via another image) that I couldn’t resist.

On the fantastic site, Cocktail Remedy, blogger Nick has come up with a series of tempting tipples, like the grapefruit sour and these Grapefruit, Thyme and Gin Sodas. What? Yes, I have a thing for citrus. And bourbon. And gin. Though not all at the same time.

Grapefruit Bourbon Sour. Photo courtesy, Cocktail Remedy.

Click here for the full post, including the recipe for making your own cocktail.

This comes from Kitchen Konfidence (of whom I am jealous because he went to Coachella and it looked amazing). But so do these crostini. Love the slightly oozing egg yolks with the bright green arugula.

I’m not much of a breakfast person, mostly because I’m not much of a morning person. More of a toasted bagel on the run, eating at my desk kind of person. But for something like this, I would be willing to change my ways.

Breakfast Tacos. Photo courtesy Sweet Sugar Bean.

Tell me that wouldn’t be oh-so nice to wake up to.

Now, head on over to Sweet Sugar Bean for the whole post (including even more mouthwatering photos) and recipe. Just in time for a lazy Saturday or Sunday!

Head over to the post to also check out the gorgeous ingredients photo. It’s well worth the click. I even love the way the text is imposed over the photo (like in the one at the top of this page.)

]]>http://calgaryherald.com/life/food/food-porn-friday-fennel-pork-sausage-roll/feed0sausagerolls-41gwendolynrichardssausagerolls-50Making Monday Better with a little bit of food pornhttp://calgaryherald.com/uncategorized/making-monday-better-with-a-little-bit-of-food-porn
http://calgaryherald.com/uncategorized/making-monday-better-with-a-little-bit-of-food-porn#commentsMon, 30 Jan 2012 13:00:04 +0000http://blogs.calgaryherald.com/?p=29666]]>I have a massive — some may say, unhealthy — collection of cookbooks. Most I use as I should: getting inspiration, finding recipes and cooking from them. Some, on the other hand, are almost like coffee table books to me: things to curl up on the couch with while drooling over the gorgeous photos of food.

Because, I confess, I do enjoy some good food porn.

Of course, it’s not possible to carry those books around when I need just a couple of minutes of downtime and want to take a flip through attractive photos of pasta dishes, desserts, roasted meats and salads. Luckily, there’s the internet.

And on the internet are four sites that I like to check out, each a well-curated collection of drool-worthy photos to inspire, tempt or just make you hungry.

Almost all of the photos on Tasteologie, Tastespotting, Foodgawker and Photograzing are submitted by the photographers — mostly food bloggers — themselves and the best shots, as decided by the people that run the sites, make the cut. (Full disclosure, some of my own food photos have made it on there. And I’m flattered every time one is deemed good enough.)

Not just pretty, the photos link back to posts that usually contain a recipe. So, it’s a great resource for finding new recipes, inspiration to revamp some old favourites or find ways to use up ingredients.

So, beat the Monday blues with a quick cruise through some delicious photos.

Turkey, bacon and a slathering of Mornay sauce (a cheesy Bechamel) all broiled until golden are the basis for your typical Hot Brown. Seven Spoons upped the decadence factor by putting hers on a biscuit and adding a fried egg. Just look at that yolk oozing down…. Drool.

For the full recipe, plus a story about how the Hot Brown came to be, check out her full post here.

And, for one more hit of food porn, check out this gorgeous biscuit from the same post. (Actually, the rest of Tara’s site is chock full of more food porn and well worth checking out. So, head on over!)

Biscuit. Photo courtesy Seven Spoons.

]]>http://calgaryherald.com/life/food/food-porn-friday-kentucky-hot-brown-on-a-biscuit/feed0A large section of the south parking lot at Northland Village was flooded early Wednesday after a drill working in lot cut into a water line.gwendolynrichardsBiscuit from Seven Spoons